Anyone have a hearty beef and vegetable soup recipe?

I am after a hearty beef and vegetable soup recipe that DOES NOT HAVE pearl barley or other dried seeds /peas in it. Pasta is OK.





Thanking you in advanceAnyone have a hearty beef and vegetable soup recipe?
take one large beef bone, and bake it for 2 hours at 300 f


put it in a large pot (about 8 quarts) and cover it with water. add1 onion and 2 cloves garlic. simmer for about 2 hours then remove and take the meat off the bone. Throw the bone out and put the meat back into the pot. add 1 cup each,sliced carrots, peas, corn , 2 cups diced potatoes,and 1 28 oz can of diced tomatoes.simmer for about another half hour. salt and pepper to taste. and you have a good thick soup. you can also add 1 cup rice or 1 cup shell noodles.Anyone have a hearty beef and vegetable soup recipe?
HEARTY BEEF VEGETABLE SOUP WITH NOODLES


Serving Size : 6


1 lb Medium Ground Beef


1 cn 14 oz, Italian Tomato Sauce


8 c Water


2 Onions, chopped


1 lb Frozen Corn, Peas, Carrots


6 oz Egg Noodles


1 1/2 tb Extra Virgin Olive Oil


1 tb Oregano


1 tb Mexican Chili Powder


1 tb Freshly Ground Pepper


2 t Red Cayenne Pepper


2 t Salt





Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.





Add the seasoning and olive oil, heat on high for 30 minutes.





Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes.





Add the egg noodles, turn the heat to low and heat another 20 minutes.





Taste and adjust seasoning.





Serve with grated Parmesan cheese.


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Hearty Steak Noodle Soup Recipe


3 lbs Round Steak


28oz %26amp; 14oz Cans Petite Diced Tomatoes, undrained


14 oz Can Sliced Mushrooms, undrained


1lb Bag Egg Noodles - Fine cut, the skinnier the better


4 T Vegetable Oil


2 tsp Onion Powder


1 tsp Garlic Powder


10 C Water


10 Beef Bouillon Cubes


2 T Beef Flavoring, Powder Form


3 tsp Basil Leaves


Ground Black Pepper, to taste








Cut steak into bite size small cubes





In large stock pot, over medium heat cook steak, oil, onion and garlic





Heat until meat is cooked, stirring frequently





Add in tomatoes and mushrooms, do not drain either





Add water, bouillon cubes, beef powder, basil and pepper





Bring to a Boil, Reduce heat and Simmer covered.





Simmer a minimum of 1 hour but it can simmer all day if needed.





15 Minutes prior to eating, Add uncooked noodles and cover.





Serve and enjoy.





Excellent to prepare early in the day, let simmer and at dinner time just add the noodles and you are done.
Start out by frying up one to two pounds of cubed beef. Add about a half inch of oil to a large frying pan and heat it thoroughly before adding the beef. Instead of stew beef that most grocery stores have available, I like to use the higher grade beef intended for fajitas or stir fry. The higher grade beef costs about double the price of stew beef, but is much more tender in your soup. Once you add the beef to the hot oil, salt and pepper liberally.


While the beef is starting to fry, get out a large stewpot, dump about two quarts of crushed tomatoes in, place on an eye, and turn the heat to medium high. Add a pound of mixed frozen vegetables to the tomatoes.


Once the beef is completely cooked, remove the pan from the heat. Spoon the beef out on a plate covered with paper towels to absorb the excess oil. Add the beef to the tomatoes and mixed veggies. To me, no vegetable soup is complete without potatoes. If your veggies didn鈥檛 include potatoes, peel two medium sized baking potatoes and cut into cubes. Drop potatoes into the soup. Once all the ingredients are in the pot, add salt and pepper to taste. Cover the pot with a lid and allow to boil lightly for an hour or until the potatoes are tender.


Remove soup from the stove eye and allow to cool. Serve to your famished family with warm cornbread. You鈥檒l notice that the soup continues to taste even better over the next day or so.





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Or you can try this;








4 cans of Hormel beef in a can


1 Rutabega


1/2 head of cabbage


1# bag of baby carrots


10 large potatoes


4 celery stalks


1 large onion


2 cans of tomato paste


2 cans of stewed tomatoes


salt


pepper


garlic powder (optional)


8 beef bullion cubes





Prepare vegetables, one at a time. Shred cabbage. Dice carrots into thirds. Chop celery. Peel and chop rutabega into 1 inch chunks. Peel and chop potatoes into 1 inch chunks. Peel and dice onion.





Place all vegetables into a large stock pan. Fill the pan with water, until all vegetables are covered. Add a generous portion of salt and pepper (and garlic powder if desired).





Bring the stock to a boil. Add your bullion cubes. You may need slightly more depending on how much water you used. You can always add more towards the end, but remember, it is hard to remove once you've added so be cautious.





Cook on medium to medium high heat until rutabega and carrots are nearly tender.





Add your tomato paste and stewed tomatoes. Stir so that the paste dissolves and the tomatoes are evenly distributed.





Open your cans of hormel canned beef. Place contents of all cans in a collander. Rinse with warm water until all juice and fat run off the meat. Add meat to your stock.





Your soup is almost ready to enjoy. Let simmer long enough for the meat to heat a bit, usually just a few minutes. Taste the stock. Add more salt, pepper, garlic, and or tomatoe paste if needed to reach your liking.





Enjoy with a nice warm slice of freshly baked bread. Mmmm mmmm mmmm!





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Need:


1 large onion diced


1/2 pound mushrooms, sliced


4 large carrots, sliced


2 stalks celery, diced


1 cup frozen corn niblets or from can


1 pound of beef stew or cut up filet - bite sized pieces


1 can Campbells beef broth


1 large can of crushed tomatoes


salt and pepper to taste








In a large soup pot, saute onion in 1 tablespoon olive oil and a pat of butter. Turn gently and saute until onion begins to carmelize - about 12 minutes. Then add the beef cubes and brown. May need to add a bit more oil and butter.


When beef is browned, add mushrooms and toss gently.


Then add tomatoes and beef broth. Bring to a simmer and add other veggies. Add 1 - 2 cups water. You could add rice at this time, about 1/2 cup.


Simmer for about 40 minutes, stirring every so often.


Soup should be nice and thick and hearty. Can serve 4 - 6.


Freezes well.
Brown your beef and add water and drained meat to a stockpot. Add fresh or canned green beans,carrots,sliced potatoes,corn, okra, celery(if you like) and a couple of cans of diced tomatoes. Salt and pepper to taste. For a little spice add a dash of chili powder. You will know when its ready!!!